CHEAT’S CHICKEN PARMIGIANA
SERVES 2
PREP AND COOK: 18 MINUTES
1 × 300g chicken breast fillet, sliced in half horizontally to make 2 thin steaks
¼ cup (60 ml) tomato passata (no added sugar or salt)
1 clove garlic, crushed
¼ cup basil leaves, plus extra for serving
80g cheddar, grated
SALAD
4 cups mixed salad leaves
1 tomato, diced
1 small Lebanese cucumber, sliced
2 tsps white wine vinegar
1 tblsp extra virgin olive oil
1 Preheat the oven to 200°C (180°C fan-forced) and line a baking tray with baking paper.
2 Place the chicken steaks on the baking tray. Top each piece with two large spoonfuls of the passata, then sprinkle with the crushed garlic. Top with the basil and grated cheese and season with freshly ground black pepper. Bake in the oven for 10 minutes until the cheese is melted and the chicken is cooked through. Move to the top shelf of the oven and turn on the grill. Grill for 3 minutes until the cheese is golden brown.
3 To make the salad, place all the ingredients in a large bowl and toss to combine.
Divide the chicken parmigiana between two plates (be careful with the topping as it can slip off)
